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Roasted Garlic-Parmesan, Zucchini, Squash and Tomatoes Recipe

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This recipe for Roasted Garlic-Parmesan, Zucchini, Squash and Tomatoes is from Faith, Family, Food, and Fellowship, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 small zucchini, cut into ½ inch thick slices
2 small yellow squash, cut into ½ inch thick slices
14 oz small Campari tomatoes, sliced into halves
3 T olive oil
4 cloves garlic, minced
1 ¼ tsp. Italian seasoning
salt and freshly ground black pepper
1 C finely shredded Parmesan cheese

Directions:
Directions:
Preheat oven to 400º. Line an 18 by 13 inch rimmed baking sheet with a sheet of parchment paper or aluminum foil.

In a small bowl whisk together olive oil, garlic and Italian seasoning. Let rest 5 - 10 minutes to allow flavors to infuse into oil.

Place zucchini, squash and tomatoes in a large mixing bowl. Pour olive oil mixture over top and gently toss with hands to evenly coat.

Pour onto prepared baking dish and spread into an even layer. Season with salt and pepper. sprinkle Parmesan over the top of each. Roast in oven 25-30 minutes until the veggies are tender and Parmesan is golden brown.

 

 

 

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